Wedding menu& buffets
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1 Wedding menu& buffets Hotel Schloss Mönchstein s - Restaurant Schloss Mönchstein - - Gotischer Salon - - Mönchstein SAAL - The hereinafter menu suggestions are served on advance booking for a minimum of eight guests. Menu changes are in consultation with our head chef possible. Mönchsberg Park Salzburg Austria Tel.: +43 (0)662 / Fax: +43 (0)662 / salzburg@monchstein.at
2 Wedding package Mönchstein Menu1 Mousse and tatar of smoked trout with baby salad leaves (A,D,H) Boiled beef with roasted potatoes, creamy spinach, chives sauce and apple-horseradish sauce (A,H,J,K) Mönchstein-Soufflé with homemade ice cream and fruits (A,G,H,I)
3 Wedding package Mönchstein Menu 2 Beef broth with semolina dumpling, vegetables and lovage (A,D,H,J) Filet and belly of pork with pumpkin bell pepper ragout and gnocchi (A,D,G,H,J) Buchteln with vanilla ice cream and amaretto foam
4 Wedding package Mönchstein Menu 3 Caesar salad with tomato, cucumber, parmesan and croutons (A,C,D,H,J) Trout with watercress spinach and ravioli of parsley root (A,D,G,H,J) Curd cheese dumpling with marinated blueberry and homemade ice cream
5 Wedding package Superieure 4 Course menus - Restaurant Schloss Mönchstein - - Gotischer Salon - - Mönchstein SAAL - The hereinafter menu suggestions are served on advance booking for a minimum of eight guests. Menu changes are in consultation with our head chef possible. Mönchsberg Park Salzburg Austria Tel.: +43 (0)662 / Fax: +43 (0)662 / salzburg@monchstein.at
6 Menu 1 Creamy pumpkin soup with bacon and croutons (D,G,H,J) Salmon trout strudel with mushrooms and tarragon (A,D,G,H,J) Braised cheek of beef with creamy polenta and vegetables (D,G,H,J) Kaiserschmarrn on marinated apples custard and ice cream of old rum (A,D,G,H)
7 Menu 2 Marinated arctic char on potato blini and chives sour cream (A,D,H,I) Chicken broth with vegetables and ravioli (A,D,H,J) Loin of veal with fennel, gnocchi and sauce hollandaise (A,D,G,H,J,K) Chocolate passion fruit mojito Pistachio cake with chocolate mousse, lemon mint ice cream and passion fruit (A,D,H,I)
8 Menu 3 Mille feuille of Provencal vegetables with pesto, olive sauce and buffalo mozzarella (H,I,J) French onion soup with poached quail eggs and cheese croutons (A,D,G,J) Sea bass with creamy fregola and chorizo served with rouille (A,D,G,H,I,J) Panna cotta with coffee ice cream, raspberries and crumbles
9 Buffet Colorful and vitamin-packed salad buffet with croutons, bacon and different kinds of salad dressings (A,B,C,D,G,H,I,J,K,L,M) Beef salad with pumpkin seed oil and runner beans (G,J,K) Raw ham with melon (H) Campanian buffalo mozzarella with sundried tomatoes and basil pesto (I) Beef Carpaccio with parmesan and rocket (G) Marinated scottish salmon with dill mustard sauce (G) Terrine of freshwater fish and vegatables (C,F,G,H,J) Vitello tonnato (A,D,H) Shrimpscocktail (A,G) Beef broth with different kinds of add-ins (A,D,G,H,I,J,M)
10 Main course After consultation with our chef Dessert Kaiserschmarren Sponge cake with yoghurt and passion fruit mousse (A,D,G,H) Sacher cake Tiramisu with strawberries and caramelized nuts Chocolate mousse with fruits Crème caramel with vanillia and tuile Pineapple Carpaccio with curd cheese mousse
11 Wedding package Deluxe 5 Course menus - Restaurant Schloss Mönchstein - - Gotischer Salon - - Mönchstein SAAL - The hereinafter menu suggestions are served on advance booking for a minimum of eight guests. Menu changes are in consultation with our head chef possible. Mönchsberg Park Salzburg Austria Tel.: +43 (0)662 / Fax: +43 (0)662 / salzburg@monchstein.at
12 Menu 1 Carne Cruda Veal tatar with parmesan cream, bell pepper, olive and baby leave salad (A,D,G,H,I,J) Light soup of fennel and carrots with potato fritter (G,H,J) Gilthead with paella rice, mussels and romesco sauce (D,G,I,J) Barberie duck breast with lightly smoked cream of celery braised witloof and fried polenta (G,H,I,J) Tiramisu with sherry and chocolate tonka bean ice cream and marinated berries (A,D,H,I)
13 Menu 2 Beet root carpaccio with sour cream, finger potatoes and shoots (D,H,I,J) Creamy soup of yellow bell pepper with lemongrass and prawn (G,H,I,J) Pan roasted pikeperch with risotto of rocket, wheat and pine nuts (D,H,I,J) Sirloin steak with sweet potatoes, bone marrow and shallot mushroom condiment (D,G,H,J) Chocolate mousse with almond financier and strawberry ice cream (A,D,H,I)
14 Menu 3 Ham fritter ravioli on spicy sauerkraut marinated button mushrooms and garden cress (A,D,G,H,I,J) Bouillon of baked potatoes with small butter dumpling and root vegetable (D,A,H,J) Fried and lightly smoked sheatfish on pea cream (D,G,H,J) Suckling pig on stewed white cabbage, apple and black pudding (A,D,G,H,J) Nougat hazelnut pavé with chocolate and egg-liqueur ice cream, citrus fruits
15 Buffet Colorful and vitamin-packed salad buffet with croutons, bacon and different kinds of salad dressings (A,B,C,D,G,H,I,J,K,L,M) Beef salad with pumpkin seed oil and runner beans (G,J,K) Raw ham with melon (H) Campanian buffalo mozzarella with sundried tomatoes and basil pesto (I) Beef Carpaccio with parmesan and rocket (G) Marinated scottish salmon with dill mustard sauce (G) Terrine of freshwater fish and vegatables (C,F,G,H,J) Vitello tonnato (A,D,H) Shrimpscocktail (A,G) Beef broth with different kinds of add-ins (A,D,G,H,I,J,M)
16 Main course After consultation with our chef Dessert Kaiserschmarren Sponge cake with yoghurt and passion fruit mousse (A,D,G,H) Sacher cake Tiramisu with strawberries and caramelized nuts Chocolate mousse with fruits Crème caramel with vanillia and tuile Pineapple Carpaccio with curd cheese mousse
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RESTAURANT DINING CHRISTMAS PARTY LUNCH MENU CHRISTMAS PARTY DINNER MENU 25 PER PERSON 29 PER PERSON Creamed Winter Vegetable Soup Roasted Chestnuts Creamed Winter Vegetable Soup Roasted Chestnuts Game
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Menu Selector 2016-2017 Pre-reception snack options Biltong Platters: R75.00 pp (biltong, dry wors and nuts) Cheese Platters: R85.00 pp (selection of cheeses, preserves and crackers) Fruit Kebabs: R45.00
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More informationMenu Collection. (for parties of 10 persons or more)
Menu Collection (for parties of 10 persons or more) The Menu Selector allows you great flexibility in creating your own menu, however, if you wish any guidance we will be happy to offer suggestions. All
More informationMenu Selector Pre-reception. Popcorn station. R5.00 per person. Selection of flavoured salts and serving boxes included. Fresh Bread station
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More informationJulie Abbs Catering. Menu A. A plated meal of 3 courses followed by coffee & petit fours. Freshly baked breads with butter
These priced sample menus are for guidance purposes only, every event has different individual requirements for which we offer a bespoke service. We do not believe in a one size fits all approach, and
More informationMenus The key ingredient to a great event TM. T: /
Menus 2016... Creating a party is something we thrive on at Milsom Catering, and whatever the occasion, we have plenty of great ideas, so do come and talk to us. We really can turn our hand to all kinds
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More informationSmoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50)
Starters Please select one starter, main and pudding for your entire party plus a vegetarian alternative where necessary Soups Butternut Squash and Feta Soup (v) Tuscan White bean Soup with Herbed Croutons
More informationSpring Menu. Gluten free pasta is available on request
c r o s t i n i 3 pieces of Crostini Garlic olive oil, parmesan and parsley (v) Tomato and basil (v) Herbed ricotta and slow roasted tomato Cannellini bean puree and prosciutto Sweet prawns and chilli,
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HAPPY EVER AFTER from 1 ASSCHER A WEDDING FOR EVERY PURSE 80.00 pp Crisps, nuts and olives A glass of prosecco or beer on arrival Seasonal three-course menu Half a bottle of house wine during dinner A
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
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More informationFUNCTION CENTRE THE MENU
Appetisers A selection of 8 hot and cold appetisers with pre-dinner drinks Entrée Options Starters at the table Antipasto platters $5.00pp Meze platters $5.00pp Second Entrees Platter of Salt and Pepper
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
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ENTRÉE Mushroom pansotti, wild mushrooms, and saffron broth Spanner crab, salted cream, and roe Veal, tuna, and leaves Lamb cutlet, roasted garlic, saltbush, and truss tomato Gravlax, pink grapefruit,
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More informationBUFFET RECOMMENDATIONS 2016
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